Nicaraguan Caballo Bayo Recipe

The Caballo Bayo is nothing more than the gathering of the immense bet of a series of dishes or preparation of our Nicaraguan gastronomy.

This dish is whimsical, because the nica can put the flavors you want and as far as the bag, but a Caballo Bayo is characterized if or if, by main ingredients such as crackling

Ingredients of Pale Horse or Caballo Bayo

• Oil
• 1 1/2 of jerky back
• Onion
• Chiltoma
• Garlic
• Salt
• 1 cup of beef broth
• Lemon juice
• 1 Oz of butter
• English sauce
• 1 roll of moronga
• 1 pound of ground beans
• 1 1/2 of pork shank
• White vinegar
• Achiote
• Pepper
• Water
• 1 pound of creole pork sausage
• 1 pound of rice
• 4 avocados
• 4 mature
• Chile
• Tortilla
• Cheese
• Chicharrón
• Cream

Step-by-step preparation:

For Shredded Meat

1. Let’s start by adding about 2 spoonfuls of oil in a casserole, to this we put an onion cut in julienne style and wait for it to soften, for a few minutes.
2. We add a pound and a half of beef back already parboiled and shredded and we add 1/2 cup of English sauce, 1 ounce of butter, a little bit of salt, a cup of broth and to give it acidity we use lemon juice, and we let it rest for 4 minutes.

For the Moronga

1. In another casserole, add 3 tablespoons of oil and to that add 1 chopped onion, 3 chopped chili peppers and chopped garlic to taste. Give it some time to cook until the elements are translucent.
2. Then we add 1 roll of shredded moronga, and mix it with our ingredients.

For the ground beans

1. In another casserole, previously greased, put 1 bar of butter to melt.
2. And we add 1 pound of ground beans, these flavored with onion, chili and English sauce.
3. We mix it and give it about 3 minutes of cooking time.

For the fried pork

1. In a paila add 3 tablespoons of oil and add medium onion and half a head of garlic both chopped and wait for it to soften.
2. Once the onion is in its point, we proceed to add 1 1/2 pound of pork post in pieces and marinated for at least 2 hours with pepper, white vinegar, annatto, salt, pepper and grated garlic.
3. Once in the paila, add 3/4 cup of water and leave it to cook until the pork is done, for at least 45 minutes at medium heat.

For the sausage

1. In another casserole we are going to add 3 spoonfuls of oil and 1 onion and 4 chili peppers both chopped. We give it cooking until we see that the onion has softened.
2. Now we add to the casserole 1 pound of Creole pork sausage, with a pound of rice previously
3. cooked or fried and we mix it until it has that characteristic tone.
4. Once everything is mixed, let it cook for at least 2 minutes over a low heat.

For the avocado cream

1. In a blender add 1/4 cup of lemon juice, 4 avocados cut in half and then add salt to taste and blend.
2. Once blended, let it drain in a container.

For the mature fried

1. In a casserole with enough oil, add at least 4 cut ripe fruit.
2. Let them bathe in oil for at least 4 to 5 minutes, until they turn golden.
3. Then we take them out and we put them to drain the oil.

For the pico de gallo

1. In a corduroy, add 6 tomatoes, 1 onion, 8 green chili peppers and chopped coriander.
2. In turn we add a little lemon juice to taste and salt to taste.
3. We can add chili if we wish and mix everything together and it’s ready.

Other accompaniments to this meal

We can accompany our buffet, called Caballo Bayo also with:

1. Tortilla
2. crumbled or diced cheese
3. the crackling
4. Fried slices
5. Cream
6. Chile
7. and often with a dessert, which can be boxes.

Succulent images and photos of Nicaraguan Caballo Bayo